Infused with Adventure: Reception and Dinner
Join Chef Sebastien Tessier in a culinary adventure featuring environmentally sustainable cuisine infused with creativity.
This four-course meal (including wine pairings) begins with a reception to mix and mingle with other Festival guests as well as the opportunity to meet Chef Sebastien Tessier who leads Banff Centre’s award-winning culinary team.
Dinner will be served in the stunning Three Ravens Restaurant with panoramic views of the Bow Valley.
Festival long-table seating.
6:30 p.m. Reception
7 p.m. Dinner
Selection of Hors D’oeuvres
Local Organic Kohlrabi and Granny Smith Apple Soup with Smoked Alberta Trout, Roasted Local Garlic Paste, Three Ravens Mustard, B.C. Apple Cider Emulsion
(GF, DF, NF)
Wine pairing: Par Emmaunelle Mellot Pouilly Fusè 3oz
Alberta Game Tartar with Dehydrated Bison, Sous Vide Egg Yolk, Local Organic Beet Jelly, Shaved Grizzly Gouda, Banff Centre Grown Micro Greens
Wine pairing: Louis Latour Pinot Noir 3oz
Okanagan Peach Granité, Haskap Berries, Wild Life Distillery Alberta Botanical Gin, Mint Pearls
(GF, DF, NF)
Duo of Alberta Lamb
FallenTimber Mead Glazed Chop and Braised Shoulder, Lunds Organic Farm Parsnip and Beef Bacon Hash, Wilted Spinach, Local Sunchoke Cream, Smoked Maple Jus
Wine pairing: Chateau Beaumont Haut-Mèdoc 5oz
Fairwinds Farm Organic Goat Cheese and Pecan Tart
Cajeta Casera, White Chocolate Mousse, Lemon Tuile
Wine pairing: Chateau Loupiac-Gaudiet 2oz
Coffee and Tea
$125 inclusive (food, wine, gratuity and taxes). Tickets are limited. (Max. 44 participants).
BOOK BY OCTOBER 24.